Seasoning material and process of making same.



vent but if benzole be employed one-tenth volume will ordinarily be sutiicient. The fiber7 juice and solvent are then agitated in any suitable /inanner so as to become thoroughly intermixed. The mixin may be in simultaneously with the grinding by a ding the solvent to the onion during the time of the grinding operation. The entire mass with the solvent is either centrifugated or pressedfso that the aqueous portions of the juice and the solvent containing the essential oils are separated from the fiber. The fiber is then washed with water and again centrifugated or pressed. The mixed solvent and aqueous parts are allowed to settle, the solvent retaining'the'v essential oils rising to the top while the water containing the other soluble constituents of the onion settles to the bottom. The Solvent containing the essential'oils is then separated from the aqueous part in any suitable manner as for instance by drawing ott` the latter and is then mixed with the washed and partially driedl ber and a proper and suitable portion of salt. A coloring material and preferably that formed from the onion skins as above described may be added and the mass is stirred and heated at low temperature in closed vessels or stills whereby the solvent is distilled ofi and recovered while the essential. oils or principles remain mixed with the salt, fiber and coloring matter. The semi- 'dricd mass is then withdrawn from the still and further dried in a suitable drying apparatus. It may be shipped in this forin but preferably it is crushed and screened to produce the final product suitable for use in the ordinary dredge or salt shaker.

It will be noted that in carrying out my improved process there is a separation of the constituents of the onion into three parts, namely the fiber, the essential oils and the portions of the juice which are not. essential to the seasoning material and that the last mentioned part is discarded While the fiber and the oils are preserved. By separating out the water in this manner instead of evaporating it l greatly shorten the time required in the manufacture of the product and reduce the cost of manufacture. The water carries a large number of non crystallizable or difficulty crystallizable substances which would have either no value in the product or produce a deleterious effect. T avoid the expense and time required in the evaporation or desiecation of these constituents and prevent discoloration of the product by long contact of these constituents or others with the iron of the vessels in which the material is treated. By shorteningT the time and rcmovingthese constituents T avoid fermentation which might occur during the process ot manufacture as well as in the final nal product substanl'ty extracting the oils from the water by a solvent rather than by evaporation I avold loss of theoils dub' ditions of the atmosphere. The ber-and salt adhere to each other so that the .mass

remains uniform both as to composition and the size ofthe constituent particles. The mass is free from dust and possesses a natural col-or which may be controlled at will by regulating the quantity of coloring matter added. A less quantity of salt is required as neither the liber nor the essential oils require a preservative to prevent decomposition.

Having thus described my invention what I claim as new and desire to secure" by Letters Patent is:

1. A composition ofmatter in the form of dr)T particles adapted for use as a seasoning and tlavoring material and comprising ve table fiber, the essential oils of the vegeta le and salt, the compound being substantially free from thesolid constituents of the vegetable which are soluble'in water.

2. A composition of matter adapted for use as a seasoning and {iavorin material and comprising' solvent extracte essential oils and principles of a vegetable in oombination with common salt, said composition being in dry pulverulent form.

3. A composition of matter in dry pulverulent form adapted for use as a season- ,ing and tiavoring material comprising solvent extracted essential oils an principles of a vegetable, a finely subdivided fibrous carrier for said oils and principles and common salt.

4. A composition of matter adapted for use as a seasoning and iavoring material comprising solvent extracted essential oils and principles of a vegetable intimately associated with common salt, said composition being substantially free from those solid constituents of the vegetable which are freely soluble in water.

5. A composition of matter adapted for use as seasoning and flavorin material containing the essential oils an principles of a vegetable and a fibrous carrier free from those solid constituents' of'the vegetable which are soluble in water.

G. A composition of matter adapted for use as seasoning and fiavoring material containing the essential oils and principles of a vegetable, a fibrous carrier free from natural ingredients soluble in water and common salt.

7. A composition of matter adapted for use as a seasoning and flavoring material comprising the essential oils and principles of onion, onion ber free from constituents soluble in water anti common salt.

8. A composition ofinatter adapted for use as a seasoning` and avoring `material comprising the essentialoils and principlesz of. onion, onion ber free'froi constituents soluble in water, common salt'l anti a coloring 1 ,mat-ter formed from ,the onion peel.

y comprising theessentialoils and principlesuse as a'sea'soning and avoring vmaterial of onion, free from those Iconstituents of the' onion soluble in Water, a dry finely comminuted carrier therefor and common salt.

10. yThe process of making ajseasoning material which consists in comminuting a fresh vegetable separatingthe' juices therefrom, extracting the essential oils and prin ciples from .the 'juices by a suitable solvent and mixi theextracted part with fiber ot' the Vegetzi" ie and (lesiccating.

l1. The process of making a 'seasoning' material which consists lin comminuting a fresh vegetable separat-111g the juices therefrom, extracting the essential oils and prin-A ciples from the juices by a`suitablesolvent and lmixing the extractedI part With'tiberof the vegetable and extracting the solvent by 'desiccating 12. -The process of making a seasoning material which consists 1n commlnuting fresh vegetables, separating the pulp from the juices, separating the essential oils from the` juices and reuniting the essential oils and the pulp.

13. The process of making a seasoning material which consists in comminuting fresh vegetables, separating the pulp from 9. A Acomposition` of 'matter adapted fort the i1ices, andv recombining the pulp with common salt and the essential` oils of the vegetable. Y

14. The process of making a seasoning fresh vegetables, separating the pulp from the juices, separating the essential oils from the juices, recombiiing tbe essential oils with the pulp and salt, desiccating and commixiuting.- Y

15. The process of makinga seasoning material which consists in removing the outer skins oif"vegetables, preparing a dye extract fx'orirsaid skins, preparing a mass including sri-lt 'vegetable fiber and the essen-v t tial oils of the vegetable mixing saiddye ext-racttherewitii, desiccating and comminuing.

l6. The process of making a seasoning material which consists in comminuting onion, separating the pulp from the juices,

mixing the pulp with saltanii the essential material which consists in comminnti'ng 454` ver and State ot Colorado this 14th clay of May2 A. D. 1912.

HERMAN FLECK.

Witnesses:

RODNEY J. BARDWELL, ROYC. Escort. 

